Big Peanut Butter Cookies

The original recipe calls for a specific peanut butter that most don’t want to use, but I’ve tried a few different pb’s and they all work great: Jiffy, Peter Pan, All Natural (must be already stirred style), Skippy, etc. The biggest secret in these cookies is that I will even place a bite-size snickers inside of the cookie in the ball rolling phase. Then you get a secret surprise in the center of the cookie for a sweet bite.

Using an ice cream scoop (about 3 tbsp size, or 1/8 cup) to scoop out mixture and drop into your hand.

Either press a mini snickers into the center and then roll the dough around it into a ball (trying not to let the snickers show at all) or not.

Roll tops of the cookies in white sugar before placing onto cookie sheet. Slightly press them down with your palm. Just until not as round on top. That will make them spread into a wonderfully perfect circular cookie.

Bake for 18-20 minutes on a cookie sheet. DO NOTovercook. Cook until just lightly browning on bottom. I’ll even take them out to flip the cookie over to check. These are best when not hardened. They remain slightly chewy if you do it right. Takes practice as each oven may vary in time.